2353 N California Ave, Chicago, IL • Logan Square
Owner Dana Cree, a James Beard-nominated pastry chef, has celiac disease, ensuring a fully gluten-free environment.
We last checked this spot on May 29, 2026 · Sansglu Editorial methodology
The Sansglu take
The place
Storefront ice cream and bakery running fully gluten-free. In-house baking, dedicated fryer, separate GF kitchen. Owner built the whole operation around wheat intolerance.
The gluten-free setup
100% gluten-free ingredients sourced from certified suppliers. Ice cream sandwiches made in a dedicated GF environment. Dedicated fryer for fried items. Staff trained on allergen handling and cross-contact prevention.
What to order
Get the dipped bars or ice-cream sandwiches, the kind of freezer-case treat celiacs usually have to skip. The shop is playful, but the real win is not having to sort out wheat-cookie crumbs at the counter.
The move
Pretty Cool says its bars are made with gluten-free ingredients and current community sources treat the shop as dedicated. The formal dedicated-kitchen language is softer than the top picks here, so highly sensitive diners should verify the setup at the counter before ordering.
Sansglu Editorial · Updated May 29, 2026
Why it's celiac-safe
- ✓Dedicated facility
- ✓Separate kitchen
- ✓Separate fryer
- —Trained staff
Gluten-free options
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